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Avocado and pea salad recipe

Avocado and pea salad recipe

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Loaded with creamy avocado, fragrant watercress, sweet peas and finished off with a cumin and honey dressing, this salad makes a delicious addition to any dinner spread. See method

  • Serves 6
  • 5 mins to prepare and 5 mins to cook
  • 171 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 400g frozen peas
  • 1 large avocado, thinly sliced
  • 2 x 85g bags watercress
  • 1 tbsp pumpkin seeds, toasted

For the dressing

  • 1 tsp ground cumin
  • 3 tbsp olive oil
  • ½ tsp red wine vinegar
  • 1 tsp runny honey
  • 1 lemon, zested and 1 tbsp juice reserved

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    3g 13%
  • Sugars

    5g 5%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 8.5g Protein 5.3g Fibre 3.6g


  1. To make the dressing, heat the cumin in a dry frying pan for 30 secs, then stir in the olive oil, vinegar, honey, lemon zest and 1 tbsp lemon juice. Whisk together well and season to taste.
  2. Blanch the peas in a small pan of boiling water for 2-3 mins. Refresh under cold running water; drain well. Arrange the avocado, peas and watercress on a platter and drizzle over the warm dressing. Toss gently, then scatter over the pumpkin seeds. Serve immediately.

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